Ingredients

The following ingredients have 4 Servings
  • 3 pounds red potatoes (cut into 1 inch cubes)
  • 1 cup water
  • 4 large eggs
  • 8 ounces sour cream
  • 2 tablespoons ranch seasoning
  • 1 ½ cups Cabot Vermont Sharp Cheddar Cheese (shredded)
  • ½ cup green onions (chopped)
  • 1 cup celery (chopped)
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instruction

  • Pour one cup of water into the bottom of an Instant Pot.
  • Place the trivet that came with the Instant Pot in the pot, then top with the cubed red potatoes, cut into approximately 1 inch cubes.
  • Place the eggs on top of the potatoes.
  • Secure the lid on the instant pot and turn the valve to the sealing position.
  • Select the “manual” button on front of the Instant Pot, set it to high pressure and set the timer for 4 minutes.
  • When the timer beeps, quick release the pressure by using the end of a spoon or spatula to move the valve from sealing to venting.
  • Once all of the pressure has released from the Instant Pot, remove the lid and use a slotted spoon to remove the eggs from the Instant Pot.
  • Transfer the eggs to an ice bath for 5 minutes.
  • Drain the potatoes from the Instant Pot and transfer them to a large mixing bowl.
  • Place the potatoes in the refrigerator to cool.
  • In a medium bowl, combine the sour cream, ranch seasoning, shredded cheddar cheese and diced green onions.
  • Peel the hard boiled eggs, chop them and add them to the bowl with the cooked potatoes, along with the chopped celery.
  • Add the creamy, cheesy sauce and use a spatula to gently fold all of the ingredients together.
  • Season with the salt and pepper and stir to combine.
  • Place the salad in the refrigerator to chill for at least 30 minutes before serving.